Moroccan cuisine is one of the world's great food cultures: slow-cooked tagines, couscous Fridays, fresh-grilled seafood on the Atlantic coast, and the endless ritual of sweet mint tea. In Rabat, the capital's coastal setting puts superb fish on the table, and a glass of tea overlooking the Bouregreg from the Udayas café is a quintessential local moment.
Dishes to seek out
Beyond the famous tagine and couscous, a few specialities reward the curious eater.
- Tagine — slow-cooked stews (lamb with prunes, chicken with preserved lemon and olives, kefta with egg).
- Couscous — traditionally the Friday family meal, steamed with seven vegetables.
- Pastilla — a sweet-savoury pie of pigeon or chicken under crisp warqa pastry and icing sugar.
- Harira — the hearty tomato-lentil soup that breaks the fast in Ramadan.
- Street food — grilled sardines and fresh-landed fish along the Bouregreg in Rabat and Salé, snail soup, msemen pancakes and fresh orange juice in the medina.
The tea ritual
Mint tea — green tea, fresh mint and plenty of sugar, poured from height — is the thread running through Moroccan hospitality. It's offered everywhere, from souk stalls to Berber homes, and accepting it graciously is part of the experience.
Eating well and safely
Morocco is largely Muslim, so pork is rare and alcohol is served mainly in hotels, licensed restaurants and tourist riads rather than everywhere. Tap water is best avoided for drinking — choose bottled. Busy stalls with high turnover are usually the safest (and tastiest) street food. Vegetarians do well: salads, vegetable tagines and couscous are everywhere.
Frequently asked
What is the national dish of Morocco?
Couscous and tagine are the two contenders. Couscous is the traditional Friday family meal; tagine — the slow-cooked stew named after its conical earthenware pot — is eaten across the country in countless variations.
Can you drink alcohol in Morocco?
Yes, but discreetly. Alcohol is served in hotels, licensed restaurants, tourist riads and some bars rather than universally. Outside these, especially in conservative areas and during Ramadan, it's not the norm.
Is Moroccan food good for vegetarians?
Very. Vegetable tagines, couscous, lentil soups, salads, bread and an abundance of fruit make Morocco one of the easier countries to travel as a vegetarian.
Planning a trip?
Let a Rabat atelier handle the details.
Tell us your dates and style and we'll send a written itinerary and a transparent quote within 24 hours.
Request an itineraryKeep reading
Culture
Morocco Etiquette & Customs
A little cultural awareness goes a long way in Morocco. Dress modestly, greet warmly, ask before photographing people, use your right hand, and embrace the unhurried pace of mint tea and conversation. Rabat — formal, governmental and used to international visitors — is an especially gracious place to find your feet with these customs.
Practical
What to Pack for Morocco
Pack light, modest and layered. Morocco swings from hot medinas to cold desert and Atlas nights in a single trip, so breathable layers, comfortable walking shoes and a warm top cover almost everything. For Rabat itself, add a light windproof layer — the Atlantic and the Bouregreg keep the capital breezy even in summer.
Planning
The Best Time to Visit Morocco
Spring (March–May) and autumn (September–November) are the best all-round times to visit Morocco — warm days, cool evenings and ideal conditions for the medinas, mountains, coast and desert alike.